Bringing the warmth of the South to your kitchen, this prawn creole recipe is a dish you’ll come back to over and over again. In this article, you’ll find a flavorful, budget-conscious way to make it from scratch. We’ll also cover what prawn Creole is, the secrets behind Creole sauce, and the key differences between similar dishes like étouffée. Whether you’re feeding a crowd or spicing up weeknight dinner, this classic brings serious comfort without stretching your budget.
Prawn Creole Recipe
Ingredients
Method
- Heat olive oil in a skillet. Sauté onion, celery, and bell pepper until soft.
- Stir in garlic and cook until fragrant.
- Add tomatoes, paste, bay leaves, seasoning, and hot sauce.
- Simmer uncovered for 20 minutes, stirring occasionally.
- Add prawns and cook until pink, 3–5 minutes.
- Remove bay leaves, taste and adjust seasoning.
- Serve hot over rice or with crusty bread
Nutrition
Notes
- Frozen prawns work well—just thaw before cooking.
- To make it less spicy, reduce or skip the hot sauce.
- Pairs perfectly with cornbread or a side salad.
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Let us know how it was!Table of Contents
Why This Prawn Creole Recipe Means So Much
How This Prawn Creole Recipe Became a Family Favorite
Some recipes stick with you for years, not because they’re trendy, but because they simply work. This prawn creole dish became one of those in our household. It started on a chilly Saturday night, when all I had in the fridge were some frozen prawns, bell peppers, and a can of tomatoes. I remembered a neighbor from Louisiana talking about a dish they loved growing up: Creole shrimp. I gave it a shot, and everyone around the table was hooked. It reminded me of how comforting budget meals like Crockpot French Onion Meatloaf can be when you need something warm and satisfying.
What Makes Prawn Creole Recipe Stand Out From Other Southern Dishes
Unlike many seafood dishes that can feel light, this prawn creole recipe has boldness. That comes from its base—a savory, spicy Creole sauce made with bell pepper, celery, onion, and a little kick of cayenne. It simmers into something special, and the prawns soak it all up. You don’t need fancy ingredients—just pantry staples and patience. It’s like Savory Cabbage Beef Bake: simple, hearty, and full of flavor. What makes this dish unique is the slow layering of flavor. The sauce builds depth as it simmers, and the prawns are folded in gently at the end to keep them tender and juicy.
Cooking the Prawn Creole Recipe at Home
Key Ingredients for This Recipe
Here’s what you need to make a truly satisfying prawn creole recipe. The ingredients are budget-friendly, and most of them are pantry staples. This table keeps it clear and simple:
| Ingredient | Amount |
|---|---|
| Raw prawns (peeled & deveined) | 1 lb (450g) |
| Onion (chopped) | 1 medium |
| Celery stalks (chopped) | 2 |
| Green bell pepper (chopped) | 1 |
| Garlic cloves (minced) | 3 |
| Canned crushed tomatoes | 1 can (14 oz) |
| Tomato paste | 2 tbsp |
| Cajun or Creole seasoning | 1½ tsp |
| Bay leaves | 2 |
| Hot sauce (optional) | To taste |
| Olive oil | 2 tbsp |
| Cooked white rice (for serving) | Optional |
This ingredient list might seem long at first glance, but you likely have most of it already, just like in the Chicken Broccoli Alfredo Bake, where everyday ingredients combine for something totally comforting.
How to Make This Prawn Creole Recipe Step by Step
- In a large skillet or pot, heat olive oil over medium heat. Add chopped onion, celery, and bell pepper. Cook until softened, about 6–8 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes, tomato paste, bay leaves, Creole seasoning, and hot sauce if using. Stir well and bring to a simmer.
- Let the sauce cook uncovered for 20 minutes, stirring occasionally.
- Add prawns and simmer just until they turn pink and are fully cooked—about 3–5 minutes.
- Remove bay leaves and taste for salt or extra seasoning if needed.
- Serve over hot rice or with warm, crusty bread.
This no-fuss, flavorful process is just as family-friendly and weeknight-appropriate as our Creamy Garlic Butter Chicken Rotini. The sauce does all the heavy lifting while you prep the rest of the meal.
Serving, Storing, and Making Prawn Creole Your Own
How to Serve Prawn Creole Like a Southern Classic
The best way to enjoy a prawn creole recipe is by serving it hot over fluffy white rice. The sauce coats every grain, and the prawns stay juicy and tender. But don’t stop there—add crusty French bread on the side for scooping up the extra sauce. If you like something fresh to balance the heat, serve with a simple green salad or lemony slaw.
Leftover creole is even better the next day after the flavors have melded. Just like a well-rested stew or something hearty like Birria Ramen, the richness deepens overnight, making it great for make-ahead lunches or quick dinners.
Storage Tips for Reheating and Freezing the Right Way
This dish stores and freezes surprisingly well. Let any leftover prawn creole cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently over medium-low heat so the prawns don’t turn rubbery.
To freeze, transfer the sauce—without the prawns—into a freezer-safe bag. Add fresh or thawed prawns when you reheat, cooking just until pink. This prevents overcooked seafood. Just like we do with make-ahead meals such as Dolly’s Chicken and Stuffing Casserole, the trick is storing components separately when possible.
People Also Ask About Prawn Creole
What is prawn Creole?
Prawn Creole is a classic Louisiana dish featuring prawns simmered in a spiced tomato-based sauce made with onions, celery, bell pepper, and Creole seasoning. It’s bold, hearty, and best served over rice.
What is Creole sauce made of?
Creole sauce is built on sautéed onions, celery, and bell pepper, mixed with garlic, crushed tomatoes, tomato paste, herbs, and spices like cayenne or Creole seasoning. It’s slightly spicy and deeply flavorful.
What is the difference between shrimp étouffée and shrimp creole?
Shrimp étouffée uses a roux (flour and fat) to create a thick gravy-like sauce, while shrimp creole is tomato-based with no roux. Étouffée is richer and thicker; creole is lighter and spicier.
Does shrimp creole need a roux?
No. A traditional shrimp or prawn creole recipe does not require a roux. Its sauce thickens naturally through tomato paste and simmering, keeping the dish bold without feeling heavy.
Conclusion
If you’re craving comfort food with bold flavor and simple ingredients, this prawn creole recipe brings it all together—southern soul, weekday practicality, and dinner-table joy. Whether you serve it at a gathering or on a busy weeknight, it’s one of those dishes that checks every box: tasty, budget-friendly, and easy to make your own.
Let it simmer, serve it with love, and you’ll have a recipe your family asks for again and again.
For more recipes like this and fresh ideas for feeding your family well on a budget, follow along on Pinterest and connect with us on Facebook—I’m always sharing tips, meal plans, and real-life wins straight from my kitchen.
